Publications by authors named "Facundo Cuffia"

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Fermentation of whey-derived matrices by : alcoholic beverage development from whey and fruit juice mixes.
Gabriel A Gómez, Facundo Cuffia, Orlando G Nagel, Rafael L Althaus, Roberto J Ceruti

J Dairy Res· February 2024

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Applicability of the probiotic Lactiplantibacillus plantarum BFL as an adjunct culture in a dry fermented sausage.
Noelí Sirini, María Stegmayer, María J Ruiz, Facundo Cuffia, Eugenia Rossler

Meat Sci· June 2023

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Squalene encapsulation by emulsification and freeze-drying process: Effects on bread fortification.
Osvaldo E Sponton, Adrián A Perez, Carlos Osella, Facundo Cuffia, Cecilia Fenoglio

J Food Sci· June 2023

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More than words! A narrative review of the use of the projective technique of word association in the studies of food consumer behavior: Methodological and theoretical implications.
Edgar Rojas-Rivas, Angélica Espinoza-Ortega, Humberto Thomé-Ortiz, Facundo Cuffia

Food Res Int· June 2022

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Cross-cultural representations of gastronomy among consumers in two Latin American countries.
Edgar Rojas-Rivas, Ayelén Urbine, Jazmín Zaragoza-Alonso, Facundo Cuffia

Food Res Int· February 2021

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Identifying consumers' profile and factors associated with the valorization of pulque: A traditional fermented beverage in Central Mexico.
Edgar Rojas-Rivas, Facundo Cuffia

Food Sci Technol Int· October 2020

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Time orientation and risk perception moderate the influence of sodium warnings on food choice: Implications for the design of communication campaigns.
Edgar Rojas-Rivas, Lucía Antúnez, Facundo Cuffia, Tobias Otterbring, Jessica Aschemann-Witzel

Appetite· April 2020

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Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model.
Facundo Cuffia, Carina V Bergamini, Érica R Hynes, Irma V Wolf, María C Perotti

Food Sci Technol Int· March 2020

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In vivo study of the immunomodulatory capacity and the impact of probiotic strains on physicochemical and sensory characteristics: Case of pasta filata soft cheeses.
Facundo Cuffia, Guillermo George, Lucas Godoy, Gabriel Vinderola, Jorge Reinheimer

Food Res Int· November 2019

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Sensory product characterisations based on check-all-that-apply questions: Further insights on how the static (CATA) and dynamic (TCATA) approaches perform.
Leticia Vidal, Lucía Antúnez, Gastón Ares, Facundo Cuffia, Pui-Yee Lee

Food Res Int· November 2019

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Effect of storage temperature on the chemical, microbiological, and sensory characteristics of pasta filata soft cheese containing probiotic lactobacilli.
Facundo Cuffia, Yanina Pavón, Guillermo George, Jorge Reinheimer, Patricia Burns

Food Sci Technol Int· October 2019

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Understanding consumers' perception and consumption motives towards amaranth in Mexico using the Pierre Bourdieu's theoretical concept of Habitus.
Edgar Rojas-Rivas, Angélica Espinoza-Ortega, Humberto Thomé-Ortíz, Sergio Moctezuma-Pérez, Facundo Cuffia

Appetite· August 2019

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Influence of the culture preparation and the addition of an adjunct culture on the ripening profiles of hard cheese.
Facundo Cuffia, Carina Viviana Bergamini, Irma Verónica Wolf, Erica Ruth Hynes, María Cristina Perotti

J Dairy Res· February 2019

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Characterization of volatile compounds produced by Lactobacillus helveticus strains in a hard cheese model.
Facundo Cuffia, Carina V Bergamini, Irma V Wolf, Erica R Hynes, María C Perotti

Food Sci Technol Int· January 2018

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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses.
Luciana M Costabel, Carina V Bergamini, Leila Pozza, Facundo Cuffia, Mario C Candioti

J Dairy Res· August 2015

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Technological and probiotic role of adjunct cultures of non-starter lactobacilli in soft cheeses.
Patricia Burns, Facundo Cuffia, Mercedes Milesi, Gabriel Vinderola, Carlos Meinardi

Food Microbiol· May 2012

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